Press Release
La Tavola to Receive 2011 Achievement of
Excellence Award at American Culinary Federation National Convention in
Dallas
St. Augustine, Fla., July 11,
2011—The American Culinary Federation (ACF), the
nation’s premier organization of professional chefs, will honor la
Tavola, Sayville, N.Y., with an Achievement of Excellence Award at the
2011 ACF National Convention held at the Gaylord Texan, Dallas, July
22–26.
La Tavola was one of 23 establishments nationwide to receive the
award, which recognizes foodservice establishments that exemplify a
commitment to excellence. Criteria for the award are being in operation
for at least five consecutive years, nomination by an ACF chapter,
member or individual in the foodservice profession, and being a
recognized industry leader.
“At la Tavola, as well as our Ruvo restaurants, we take great
pride in our passion for food and our dedication to customer
service,” said Leo DeNicola, owner/operator. “It is an honor
to be recognized by the American Culinary Federation for our commitment
to excellence. We are proud to be included among the great past and
present recipients of the Achievement of Excellence Award.”
Joseph DeNicola is owner/executive chef at the restaurant. La
Tavola’s mission is to produce the freshest country Italian
cuisine with flair. La Tavola’s menu highlights Long Island, N.Y.,
and fine Italian imported food and wine, and is rooted in family
tradition.
The national convention is open to chefs and foodservice
professionals. Ticket prices vary and can be purchased on-site. A
one-day program badge, which includes a meal, is $125. Call (800)
624-9458 or visit www.acfchefs.org/convention
for more information.
Sponsors of the 2011 ACF National Convention are: Allen Brothers;
American Lamb Board; American Technical Publishers; Barilla America,
Inc.; Barry Callebaut; BelGioioso Cheese, Inc.; Ben E. Keith; Cabot
Creamery Cooperative; Canada Cutlery Inc.; The Cheesecake Factory Bakery
Inc.; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary,
Inc.; Dansko; Diamond Crystal® Kosher Salt; Dietz & Watson,
Inc.; Ecolab; French’s Foodservice; GFF/Girard’s Dressings;
Gourmet Trading Company; Indian Harvest; The International Culinary
Schools at The Art Institutes; Johnson & Wales University; John
Wiley & Sons, Inc.; King & Prince Seafood; Kingsburg Orchards;
Koch Foods, Inc.; Lactalis Foodservice; Le Cordon Bleu Schools North
America; McCormick for Chefs; MenuMax; MINOR’S®; Mississippi
Seafood Marketing; NEWCHEF Fashion Inc.; Plugrá European Style
Butter; PreGel America; R.L. Schreiber, Inc.; Riviana Foods Inc.;
S&D Coffee; Saputo Cheese USA Inc.; The Schwan Food Company; Sodexo;
Splenda®; Texas Beef Council; Tyson Food Service; Uncle
Ben’s®; Unilever Food Solutions; United Egg Producers
Certified; US Foodservice; Valrhona; Victorinox; Villeroy & Boch;
Vitamix Corp.; Washington State Potato Commission; Wisconsin Milk
Marketing Board; and Youngstown Distributors.
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 20,000 members spanning 225 chapters nationwide, ACF is the
culinary leader in offering educational resources, training,
apprenticeship and programmatic accreditation. In addition, ACF operates
the most comprehensive certification program for chefs in the United
States. ACF is home to ACF Culinary Team USA, the official
representative for the United States in major international culinary
competitions, and to the Chef & Child Foundation, founded in 1989 to
promote proper nutrition in children and to combat childhood obesity.
For more information, visit www.acfchefs.org.
# # #
Contacts: Leah Craig
(904) 484-0213
lcraig@acfchefs.net
Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net